Kimchi, la famosa verdura fermenta coreana, ricetta vegana | 韩国泡菜

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🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor and higher smoke point.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide similar crunch and nutrition.

cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice adds acidity and brightness.

Prepare the napa cabbage by cutting it into quarters and salting it with the fine salt. Let it sit for a few hours to draw out moisture.

In a separate bowl, mix the glutinous rice flour with water and cook until it thickens to create a paste.

Add minced garlic, grated apple, grated carrot, grated white radish, chopped scallion, and grated ginger to the rice paste.

Stir in the hot pepper powder and additional salt to the mixture.

Combine the cabbage with the spice mixture, ensuring the cabbage is well coated.

Pack the kimchi into jars, pressing down to remove air bubbles, and leave some space at the top.

Seal the jars and let them ferment at room temperature for a few days before refrigerating.

Cooking Techniques

Spice Level:

Dietary

Allergens